Paleo Pumpkin Pie + Coconut Whipped Cream

I’m still in denial it’s Fall, let alone almost Thanksgiving. But that’s me every year, one step behind. Good thing Kara, with Life Well Lived, is one step ahead. Please enjoy this guest post featuring this delicious and guilt free Paleo Pumpkin Pie!!!

When I think of fall, I think of cozy sweaters and alll things pumpkin. And this year, I am so excited to make this guilt free version of pumpkin pie with the creamiest coconut whipped cream for Thanksgiving. And don’t worry, this recipe is so easy. Promise.

I’ve got a huge sweet tooth and I’m obsessed with making desserts healthier and better for you by using quality ingredients and natural sugars. I’m on a mission to prove that you can have the best of both worlds → healthy desserts that taste amazing. So no need to give up desserts {just stick with me!}. This Paleo Pumpkin Pie topped with the yummiest Coconut Whipped Cream is so delicious – you won’t even know it’s healthy.

It’s my passion to show that nutrition can be easy + simple + delicious. I hope you enjoy this Paleo Pumpkin Pie as much as my family does. And if you are wanting to learn my secrets to preventing weight gain this holiday season join me in my next LIVE masterclass! It’s FREE and I will be showing you how to find balance this holiday season while still enjoying your favorite foods BUT avoiding the weight gain! You can register for my free class: 5 Simple Steps To Prevent Holiday Weight Gain HERE!

Want to discover more secrets to fat loss and simple + easy + delicious recipes? Then check out Life Well Lived. You can also follow me on Facebook or Instagram @karaswanson.

Paleo Pumpkin Pie with Coconut Whipped Cream

You won’t even know this Paleo Pumpkin Pie is a healthier version. The perfect dessert for your next dinner party.

Ingredients:

For the crust:

1 ¼ cup almond flour

¼ cup coconut oil {melted}

Pinch of salt

For the pie:

1 15 ounce can pure pumpkin

¾ cup unsweetened almond milk

½ cup maple syrup

3 eggs

2 teaspoons pumpkin pie spice

¼ teaspoon salt

For the coconut whipped cream:

1 13.5 oz can coconut milk {refrigerated overnight}

1 tsp pure maple syrup

Instructions:

Preheat oven to 325 degrees.

Mix crust ingredients until dough forms. Press into pie plate and bake for 10 minutes. Set aside to cool.

Add filling ingredients to blender {or mix in bowl until well combined} and process until smooth. Pour into crust and bake for 1 hour, or until filling is just set.

Cool completely and refrigerate 2 hours.

While the pie is cooling, remove coconut milk from the fridge. Flip over. Open can and pour out the coconut water. Scoop coconut cream into a bowl.

Add maple syrup.

Using a stand mixer or hand beaters, whip the coconut cream on medium-high for about 3 minutes until soft peaks form.

Top cooled pumpkin pie with the coconut whip when you’re ready to serve or store in a container in the fridge for a few days.

But what if you’re not a fan of pumpkin? Write your favorite holiday dessert or snack in the comments below and I’ll see if I can come up with a healthy{ish} alternative for you.

hello and welcome

I'm a very happily married, mommy of two working to find my (healthy) balance in this crazy world! An event planner for over 12 years, I secretly dream of trading the million dollar corporate events for backyard birthday parties. I’ve always been relatively healthy but since the birth of my first daughter in 2013, I have become seriously committed to learning and implementing ways to kick it up a notch. From the food we eat, to the products we put on our skin, to the thoughts we think – it’s all a part of the big picture!!